Creamy Smothered Chicken Rice (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 cup long grain white rice
03 -
2 cups low-sodium chicken broth
04 -
1 cup heavy cream
→ Flavor Enhancers
05 -
1 medium onion, finely chopped
06 -
2 cloves garlic, minced
07 -
1 tablespoon olive oil
08 -
1 teaspoon paprika
09 -
Salt and black pepper, to taste
10 -
2 tablespoons chopped fresh parsley (optional)
# Steps to Follow:
01 -
Season the chicken breasts with paprika, salt, and black pepper on both sides.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove chicken and set aside.
03 -
In the same skillet, add chopped onion and garlic. Sauté for 2-3 minutes until softened.
04 -
Stir in the rice and chicken broth. Bring to a simmer, then return the chicken breasts to the skillet, nestling them into the rice.
05 -
Cover and cook on low heat for 20 minutes, or until the rice is tender and the chicken is cooked through.
06 -
Pour in the heavy cream and gently stir to combine. Simmer uncovered for 5 minutes until the sauce thickens. Garnish with fresh parsley before serving.
# Additional Notes:
01 -
Ensure the skillet is large enough to fit the chicken and rice without overcrowding to allow even cooking.